Pineapple Zucchini Muffins Recipe

Pineapple Zucchini Muffins Recipes


  • PREP 30 mins
  • COOK 25 mins
  • READY IN 55 mins

Ingredients

Original recipe makes 4 dozen
  •  4 1/2 cups all-purpose flour
  •  2 1/2 cups white sugar
  •  1 tablespoon baking powder
  •  1 tablespoon baking soda
  •  1 tablespoon ground cinnamon
  •  1 1/2 teaspoons salt
  •  2 cups vegetable oil
  •  6 eggs
  •  3 cups shredded zucchini
  •  1 (20 ounce) can crushed pineapple, drained
  •  3 teaspoons vanilla extract



Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 4 muffin pans, or use paper liners.
  2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Make a well in the center, and pour in the oil, eggs, zucchini, pineapple and vanilla. Mix until smooth. Fill muffin cups 2/3 to 3/4 full.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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